Homestyle Mac and Cheese

Homestyle Mac & Cheese

2-1/2 cups uncooked elbow macaroni

1/4 cup butter, cut into several pieces

3 cups whole or 2% milk

5 cups shredded cheddar cheese (divided)

1/4 cup all-purpose flour

1/4 tsp salt

1/4 tsp pepper

Preheat oven to 350 degrees.  Cook elbow macaroni according to package directions.  Heat butter over medium heat in a large saucepan.  Stir in salt, pepper and flour and stir until smooth.  Gradually whisk in milk.  Bring to a boil, stirring constantly.  Cook and stir a couple of minutes or until thickened.  Reduce heat and stir in 3 cups of shredded cheddar cheese until cheese is melted.  Drain elbow macaroni and stir into sauce.  Pour into a greased 10-inch ovenproof dish.  Bake for 20 minutes (uncovered).  Top with the remaining shredded cheddar cheese and bake 5-10 minutes more or until cheese is melted.

Serves 8

Beef Stroganoff

Beef Stroganoff

2 Tbsps. Vegetable oil

1 lb boneless beef round, cut into 1-inch cubes

1/2 cup chopped onion

1 can (14-1/2 oz) beef broth

1 tbsp Worcestershire sauce

1 cup sliced fresh mushrooms

1 cup sour cream

1/4 cup all-purpose flour

1/2 pkg (6 oz) light n Fluffy Wide Egg noodles, uncooked

In a large skillet, heat oil over medium-high heat.  Sauté beef and onions until meat is browned.  Add broth and Worcestershire sauce.  Cover, reduce heat and simmer 1 hour, or until meat is tender.  Add mushrooms and cook 5 minutes.  In a small bowl, combine sour cream and flour.  Stir mixture into meat.  Cook 5 minutes, stirring frequently, until sauce is thickened.  Meanwhile, cook noodles according to package directions.  Serve stroganoff over noodles.

Makes 4 servings

Best Chicken Stir Fry

Best Chicken Stir Fry

1 lb boneless skinless chicken breasts, cut into thin strips

1 tsp garlic, minced

1 Tbsp oil

1-1/4 cups water

1/4 cup lite soy sauce

1 Tbsp sugar

1 pkg (16 oz) frozen stir fry vegetables

2 cups Minute White rice, uncooked

1.  Cook and stir chicken and garlic in hot oil in large skillet on medium-high heat 5 minutes or until chicken is cooked through.

2.  Add water, soy sauce, sugar and vegetables; stir.  Bring to boil.

3.  Stir in rie, cover.  Remove from heat.  Let stand 5 minutes.  Fluff with fork.

Makes 4 servings.

Clara's Meatballs

Clara's meatballs

For every pound of ground beef:

6 slices of bread - take crust off - put on rack and let sit out overnight so that it gets hard - run under water

Add to ground beef:

         Bread

         1 egg

         Salt

         Pepper

         Garlic powder

Put about 2 inches of oil in skillet - get hot - but not boiling

Fry meatballs

Cousin Jimmy's sauerkraut

sauerkraut
applesauce
onions
put enough water to cover sauerkraut
cook on top of stove on low

Cousin Jimmy's Meatloaf

2 lbs ground meat
1/2 box stove top stuffing
1 tablespoon horseradish

CLASSIC LASAGNA

1 CONTAINER (15 OZ) RICOTTA CHEESE

1 EGG SLIGHTLY BEATEN

1 CUP GRATED PARMESAN CHEESE

MEAT SAUCE (RECIPE FOLLOWS)

16 OZ MUELLERS LASAGNA NOODLES , COOKED 7 MINUTES, DRAINED

12 OUNCES SHREDDED MOZZARELLA CHEESE

IN BOWL STIR TOGETHER RICOTTA, EGG, AND 3/4 CUP OF THE PARMESAN CHEESE.  IN 13 X 9 X 2 INCH ROASTING PAN SPREAD 1-1/2 CUPS OF THE MEAT SAUCE.  LAYER 1/3 OF THE LASAGNA NOODLES, 2 CUPS SAUCE, ½ OF THE RICOTTA MIXTURE AND 1/3 OF THE MOZZARELLA CHEESE.  REPEAT ONCE.  TOP WITH REMAINING NOODLES, SAUCE AND MOZZARELLA AND PARMESAN CHEESE.  BAKE IN 350 DEGREE OVEN 50 MINUTES OR UNTIL BUBBLY.  MAKES 12 SERVINGS.

MEAT SAUCE

IN 5 QUART DUTCH OVEN HEAT 2 TABLESPOONS MAZZOLA CORN OIL OVER MEDIUM HEAT.  ADD 1 POUND GROUND BEEF, 1 CUP CHOPPED ONION, 2 CLOVES GARLIC, MINCED, AND ½ CUP CHOPPED PARSLEY.  STIRRING FREQUENTLY COOK ABOUT 10 MINUTES OR UNTIL MEAT IS BROWNED.   IN BLENDER CONTAINER, PLACE 2 CANS (28 OUNCES EACH) TOMATOES.  COVER.  BLEND ON HIGH SPEED 30 SECONDS OR UNTIL FINELY CHOPPED.  ADD TO BEEF MIXTURE.  STIR IN ONE CAN OF (6 OUNCES) TOMATO PASTE, 2 TEASPOONS SUGAR, 2 TEASPOONS DRIED BASIL LEAVES, 1-1/2 TEASPOONS SALT, 1 TEASPOON DRIED OREGANO LEAVES, AND 1/4 TEASPOON PEPPER.  BRING TO BOIL.  REDUCE HEAT AND SIMMER, STIRRING OCCASIONALLY, 45 MINUTES.  MAKES 71/2 CUPS.